An administrator for a mutual fund management firm, April deals with the written word daily. She loves to write and plans to author a memoir in the near future. April attended Morehead State University to pursue a BA degree in Elementary Education.
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There are infinitely many recipes in the world for beef stroganoff. The recipe in this menu is exceptionally easy to create, and lends itself well for freezing if you have leftovers.
Beef Stroganoff Ingredients
Beef Stroganoff Directions
Fill a large pot with water and, over high heat on your stovetop, bring it to a boil. Add the egg noodles and cook according to the package directions, or about 9 minutes. Drain and rinse the noodles in cold water and set aside. Using a large skillet, brown the ground beef with the chopped onion, and then pour the mixture into a colander to drain the grease. Return the beef to the skillet and set aside. Melt the margarine in a small saucepan and add to the ground beef. Cook over medium-high heat until the margarine melts, and then add the flour and beef broth, stirring constantly until the sauce thickens. Turn the heat down to low and stir in the sour cream. Open the canned mushrooms, drain them, and add to the skillet. Cover the skillet and cook the mixture for about 12 minutes, stirring occasionally. Just before serving, add the egg noodles and toss gently.
Stewed Tomatoes Ingredients
Stewed Tomatoes Directions
Open the cans of tomatoes, but do not drain. Pour them into a large stockpot and heat them on medium-high heat on your stovetop. Add the sugar and minced onion. Cover and cook for about 15 minutes, or until the onion is tender. Add half of the bag of croutons and cook over low heat for an additional 10 minutes, and then remove from heat, leaving the pot covered. Place the remainder of the croutons in a serving dish. Serve the stewed tomatoes warm, and allow dinner participants to top their individual servings with croutons, if desired.